Coconut Chutney
by LOPA SHAH
Added to 1 cookbook
This recipe has been viewed 9299 times
An all time favourite accompaniment to be served which goes well with south Indian snacks like idli and dosa.
Method- Dry Roast Urad Dal.
- MIx together roasted Urad dal and green chillies in a blender and grind the same.
- Add grated coconut, coriander leaves, little water and salt and grind to make a fine and smooth paste.If the mixture is thick, add a little water.Keep aside.
For the tempering- Heat oil in non stick pan, add mustard seeds, when the seeds crackles add urad dal when the urad dal turns golden brown, add curry leaves and asafoetida.
- Pour this tempering over the chutney and mix well.
- Keep refrigerated.Use as required.
Tip:- Use this chutney on the same day otherwise you will get bitterness in the taste.
- You can store grated coconut in an air tight container in a deep freezer,so as to save time in preparing this chutney when you are in hurry.
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This recipe was contributed by LOPA SHAH on 09 Apr 2011
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